adventurous
550 dishes.
ErizosRaw sea urchin tongues eaten with chopped onion, lemon and coriander
EruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufumainEscamolesAnt larvae sauteed in butter with epazote, nutty and buttery in tacos
EscargotsSnails baked in garlic-parsley butter, eaten with picks.street foodEscargotsGiant land snails skewered and grilled with chili at roadside braziers
Escargots braisésGiant land snails grilled on skewers with chili and onion at night stallssoup & stewFagioli con le cotichebean and pork-rind soup, Christmas traditionfermented & pickledFasikhNile fish salted and fermented in jars until soft and strongly aromaticfermented & pickledFermented BreadfruitBreadfruit sealed in leaf-lined pits for months; sour paste baked into cakes.fermented & pickledFeseekhfermented salted grey mullet eaten with onions at the Sham el-Nessim festival
FeuerzangenbowleMulled wine under a rum-soaked sugarloaf set alight above the bowlcharcuterie & curedFierkelsjhelliSuckling pig set in its own clear aspic and sliced cold
Filet américainSeasoned raw minced beef spread on bread or with fries.soup & stewFlakiTripe strips simmered with marjoram and root vegetables in beef broth.mainFlying FoxFruit bat stewed with island cabbage and coconut cream, gamey and dark-fleshedcharcuterie & curedFoie grasRich fattened duck liver, festive starter with brioche and chutney.cheese & dairyFormaggio di fossasheep cheese buried in tufa pits for months, sharp and crumblycheese & dairyFormatge de tupípungent cheese fermented in a clay pot with brandysoup & stewFruit Bat SoupWhole fruit bat simmered in coconut milk with ginger, famed island delicacyfermented & pickledFunazushiLake Biwa crucian carp packed in rice and fermented for years, cheese-sharpfermented & pickledFuruCubes of tofu fermented in brine and rice wine, pungent and cheese-like on congeecharcuterie & curedGadeedEid mutton salted with turmeric and chili, sun-dried and packed in fatcheese & dairyGamalostGrainy brown sour-milk cheese, sharp and strongly smelling.wine & spiritGammel DanskDark herbal bitters drunk cold, sometimes with morning rollsmainGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellmainGiant Clam SashimiCrunchy translucent clam meat sliced raw with soy, lime and chili
GibnutStewed lowland paca, dark gamey bush meat with recado and ricewine & spiritGongoFierce backyard distillate of fermented maize or cassava mash
Gored goredraw beef cubes tossed with awaze chili and spiced butter
GuatitaTripe stewed in peanut-potato sauce, served with ricefermented & pickledGuedjfermented dried fish torn into stews for salty depthfermented & pickledGundrukFermented dried leafy greens, served as tangy pickle or soup-
Betel Nut
Areca nut chewed with lime and pepper leaf, ubiquitous on Yap. A snack recipe from Micronesia.
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Beondegi
Steamed silkworm pupae sold in paper cups, nutty and startlingly earthy. Ready in 10 min prep and 25 min cooking.…
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Belutak
Fat beef sausage fermented in its own casing, then fried in thick slices. A charcuterie & cured recipe from Brunei.
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Beuschel
Ragout of calf lung and heart in a sour cream sauce with dumplings. Ready in 30 min prep and 2…
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Biska
Istrian grape brandy infused with mistletoe, herbal and slightly bitter. A wine & spirit recipe from Croatia.
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Blunzngröstl
Blood sausage fried with potato and onion, topped with sauerkraut. Ready in 20 minutes prep and 30 minutes cooking. Serves…
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Blutwurst
Blood sausage fried and eaten with apple and onion or on rye bread. A charcuterie & cured recipe from Germany.
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Blackfish
Salted and stewed pilot whale meat, dark and oily, served with provisions. Ready in 30 min prep and 2 hr…
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Blodpudding
Baked blood pudding sliced and fried, eaten with lingonberry jam. A charcuterie & cured recipe from Sweden.
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Black pudding
Rice-stuffed blood sausage, weekend delicacy. A snack recipe from Saint Kitts and Nevis.